Packers Asparagus Tomato Quiche Recipes

ASPARAGUS TOMATO QUICHE

Steps:

• Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.

PACKER'S ASPARAGUS & TOMATO QUICHE

Steps:

• Mix first seven ingredients until well blended. Set aside.
• Slice half of the asparagus spears and place on the bottom of the piecrust. Pour mixture on top.
• Bake for twenty minutes in a pre-heated 375 oven.
• Remove from oven and arrange remaining asparagus and tomatoes on top of the quiche.
• Continue baking for another 20-30 minutes or until set. Enjoy!

SHRIMP AND TOMATO QUICHE

Steps:

• Preheat oven to 350°F (180°C).
• Place all ingredients except shrimp and tomato in a large container with a lid. Seal and shake until mixed.
• Pour into a greased 9x9 inch dish and add Shrimp and tomato slices on top.
• Let settle for 5 minutes.
• Bake for 35-40 minutes.
• Serve hot or cold.

CRUSTLESS TOMATO QUICHE

Steps:

• In bottom of lightly greased 9 x 13 inch casserole dish, spread 1 cup cheese.
• Layer onion, then tomato, then mushrooms over cheese.
• Sprinkle Italian seasoning over tomatoes, cover with remainder of cheese.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the center.

HEIRLOOM TOMATO QUICHE

Steps:

• Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
• Over medium heat, sauté leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
• Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
• Pour egg mixture into pie shell (Do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.
• This dish was created by Walmart Mom, Caryn Bailey.
• Variations.
• Grilled Asparagus and Leek or Sautéed Spinach and Leek.
• Tips.
• Dry out tomatoes while leeks are sautéing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.

CHERRY TOMATO QUICHE

Steps:

• When seeding the tomatoes, make sure you get as much of the juice out as you can, using only the meat.
• Beat eggs with a fork.
• Beat softened cream cheese.
• Mix the cheese, lemon juice, butter, sour cream, and eggs and beat well.
• Fold in basil.
• Place crust in your pie pan, 8" is best. Arrange tomatoes in bottom of pan.
• Pour custard over and smooth down.
• Bake at 375 degrees for about 30 minutes, until top is browned, and a knife inserted in middle comes out clean.
• Baking time may vary. I check the quiche at about 25 minutes, and sometimes have to bake it up to 35 minutes. I guess this depends on the juiciness of the tomatoes.
• 8 ounces of goat cheese is a good substitute for the cream cheese, but some people don't like it's taste.
• Cool until just warm, or serve at room temperature. It's good cold, too.
• You probably won't have leftovers; if you do, refrigerate.

ASPARAGUS QUICHE

Steps:

• Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
• Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
• Pour ingredients into a 9-inch deep dish pie shell.
• Bake at 350 for 20 minutes; remove from oven.
• Top with julienned red pepper and return to oven for 30-40 minutes.

FETA, PROSCIUTTO & TOMATO QUICHE

Steps:

• Preheat oven to 400°F Line a baking tray with non-stick baking paper.
• Arrange the tomatoes, cut-side up, on the tray and lightly spray with olive oil spray. Season with salt and pepper. Bake in oven for 20 minutes or until tomatoes soften slightly.
• Meanwhile, line a 3.5cm deep, 22.5cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 10 minutes to rest.
• Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice.
• Bake for a further 10 minutes or until crisp. Remove from the oven and reduce oven temperature to 350°F
• Whisk together the cream, milk, egg, chives and basil in a large jug. Sprinkle the feta over the base of the pastry case. Pour over the egg mixture. Bake for 30 minutes or until the quiche is just set.
• Top quiche with prosciutto and tomato. Bake in oven for 20 minutes or until the prosciutto is crisp.
• Top with basil leaves. Cut into slices and serve with salad leaves.

CRUSTLESS ASPARAGUS QUICHE

Steps:

• Preheat oven 350 degrees.
• Grease a 9-inch deep-dish pie pan.
• Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate.
• Beat eggs, milk, Parmesan cheese, flour, garlic powder and pepper in a medium bowl. Pour into pie plate.
• Bake 30 minutes or just until center is set. Sprinkle with remaining 1/2 cup Swiss cheese and 2/3 cup onions. Bake 5 minutes more or until onions are golden.
• Cut into wedges and serve.